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Effect of γ‐aminobutyric acid on the physicochemical, rheological and sensory properties of yoghurt
Author(s) -
Liu Mingying,
Wang Yaosong,
Jiang Lihua,
Xia Quanming,
Qiu Yongjun,
Fan Liqiang,
Zhou Jiachun,
Zhao Liming
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12261
Subject(s) - food science , rheology , fermentation , lightness , chemistry , texture (cosmology) , aminobutyric acid , gamma aminobutyric acid , biochemistry , materials science , composite material , image (mathematics) , receptor , artificial intelligence , computer science , physics , optics
This study aimed to investigate the impacts of dairy processing conditions on the γ‐aminobutyric acid ( GABA ) content and the effect of GABA on the quality of the resulting yoghurt. Serial concentrations of GABA (0.05–1.0%, w/w, milk basis) were designed during the preparation of yoghurt. Colour and physicochemical and rheological properties of yoghurt were also examined. The results indicated that the fermentation process had no significant influence on GABA content. The GABA level greatly improved the texture properties of the resulting product at a concentration of 0.5% (w/w), whereas higher GABA concentrations impaired the texture. The lightness (L) value of yoghurt also increased in line with the GABA concentration.